Food & Cooking Recipes Quick & Easy Recipes Roasted Broccoli with Grated Manchego 3.6 (13) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 Grated Manchego makes a tasty topping for this roasted broccoli dish. Ingredients 2 large heads broccoli (about 2 pounds total) 4 cloves garlic, peeled and smashed 2 tablespoons olive oil 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt 1 tablespoon freshly squeezed lemon juice (from ½ lemon) 1 ounce Manchego cheese, finely grated (⅓ cup) Directions Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise. Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through. Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego. Cook's Notes Shave or grate the cheese when it's cold. Rate it Print